These oven balsamic roasted brussels sprouts with Goat Cheese are tossed with balsamic reduction for a quick, easy and healthy side dish!
Why you will LOVE This Recipe
Roasted veggies in the fall and winter are a GO-TO dish in the FFF kitchen. From roasted potatoes and asparagus to roasted delicata squash and BEYOND, roasted food is the BOMB and it’s the perfect cozy dish to cook up this time of year. You are going to LOVE today’s recipe, a roasted brussel sprouts with balsamic vinegar recipe, because it’s got so much zingy flavor with some richness to bring it all together. It’s healthy, easy to throw together, and doesn’t lack in the flavor department at all! Give it a try this holiday season, and you’ll be glad you did.
This is not your typical brussels sprouts recipe, like my shaved brussels sprouts recipe, that calls for a bit of oil, salt and pepper and that’s it. Don’t get me wrong, brussels sprouts that are seasoned simply are still SO DELISH, but this time i wanted to dress them up a bit! Here is everything you’ll need to gather up to make roasted brussel sprouts recipe balsamic:
- Brussels Sprouts
- Olive Oil
- Salt and Pepper
- Slivered Almonds
- Pompeian Balsamic Vinegar
- Goat Cheese
How to cut Brussels Sprouts
It’s time to prepare your sprouts for roasting! First, you’ll want to slice off the ends of each brussels sprout, discarding them. Also check for wilted or discolored leaves- these can also be discarded. Now, slice your sprouts in half and they are ready to be transformed into oven roasted balsamic brussel sprouts!
How to make Roasted Balsamic Brussels Sprouts
Turn on the oven and let it preheat. Toss the trimmed and halved brussels sprouts in a bowl with some oil and garlic and spread them evenly on a baking sheet. Place it in the oven and roast, flipping halfway through the cook time.
Arrange the slivered almonds on a small baking sheet and place them in the oven with the sprout to toast until they are lightly golden brown. Remove them from the oven and set aside.
While the sprouts are roasting, combine the honey and balsamic vinegar in a small pot and bring it to a boil. Reduce the heat so that it’s lightly simmering, and cook until it’s reduced by half and coats the back of a teaspoon. Set aside to thicken.
Once the brussels sprouts have finished roasting, place them in a bowl and toss with the balsamic reduction, almonds and goat cheese until everything is mixed well. Serve it up and enjoy!
While brussels sprouts have a flavor that pairs deliciously with many proteins and side dishes, for this recipe I recommend serving it with some air fryer pork tenderloin or perhaps some bacon wrapped chicken thighs. Add some air fryer potato wedges to the plate and you have a delicious, nutritious meal that the whole family will enjoy!
oven balsamic roasted brussels sprouts with Goat Cheese
Preheat your oven to 400 degrees.
In a large bowl toss the trimmed Brussels sprouts with the olive oil and garlic until well coated. Spread out onto a baking sheet and bake for 15 minutes. Stir the Brussels around and continue baking until brown and crispy, about 10 more minutes.
Spread the almonds out onto a small baking sheet and place into the oven with the Brussels, just until they lightly brown, about 5-7 minutes. Take out and set aside.
While the Brussels sprouts roast, combine the Balsamic Vinegar and honey in a small pan and bring to a boil over medium/high heat. Then, reduce the heat to med or med//low so that the vinegar is just lightly simmering. Simmer until reduced by half, and the vinegar coats the back of the spoon, about 10 minutes.* Set aside to thicken and cool while the Brussels finish roasting.
Once the Brussels sprouts are done, transfer them into a serving bowl and toss with the Balsamic reduction, toasted almonds and goat cheese.
FOR THIS RECIPE, I RECOMMEND:
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This post is sponsored by Pompeian, as I am part of their #PantryInsiders, but all opinions remain 100% my own.
Calories from Fat 86
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Roasted Balsamic Brussels Sprouts FAQ
They most certainly are! Brussels sprouts are loaded with vitamins A, C, K, as well as folate and manganese. They are also rich in antioxidants and can aid in fighting illness and disease.
To ensure crispy sprouts, I recommend making sure they are evenly coated in oil before roasting, that the temperature is high enough and the oven is fully preheated, and that you cook them long enough to get that crispy goodness on the outside!
Brussels sprouts are from the same family as cabbage, cauliflower, kohlrabi, broccoli and kale. They are all different parts of the wild cabbage family, and brussels sprouts are the bud.
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